This is a classic Turkish dish found on buffet tables for special occasions. It is served cold as an appetizer. The chicken first is poached then tossed with a sauce made from crushed walnuts and the poaching liquid.

Cooking Recipe:

4 tablespoons walnut oil
4 teaspoons plus 2 tablespoons paprika
4 whole chikken breasts on the bone with the skin, about 3 pounds
1 carrot, cut into pieces
1 rib celery, cut into pieces
1 onion, halved
1 clove garlic, peeled and crushed
2 Turkish bay leaves
Parsley stems
1/4 teaspoon black peppercorns
2 slices firm white bread, crusts removed
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon cayenne
8 ounces lightly toasted walnuts (about 2 cups)
Chopped parsley leaves, garnish
Sliced Turkish bread, or pita bread, accompaniment

In a small saucepan, gently heat the walnut oil with 4 teaspoons of the paprika. Remove from the heat and let infuse.

In a medium pot, place the chicken, carrots, celery, half of the onion, the garlic clove, bay leaves, parsley stems and peppercorns. Cover with water (tap water should be fine unless the recipe calls for bottled water) by 1 to 2 inches (about 1 quart) and bring to a boil. Reduce the heat and simmer until the chicken is tender, about 20 minutes. Remove from the heat and remove the chicken to a plate to cool. Strain the stock into a clean container and let cool.

When the meat is cool enough to handle, shred or chop into pieces.

In a small bowl, soak the bread with enough stock to soften. Let sit for 2 minutes then squeeze dry and tear into pieces.

Chop the remaining onion half.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions, garlic, remaining 2 tablespoons paprika, and the cayenne and gently cook, stirring, until aromatic and soft but not colored, 5 to 6 minutes. Remove from the heat and let cool.

In a food processor, grind the walnuts. Add the onion mixture, bread pieces and enough of the reserved stock to blend, about 1 cup. Process to make a smooth paste, adding additional stock 1 tablespoon at a time as needed. Adjust the seasoning, to taste, with salt and pepper.

In a bowl, toss the chicken pieces with half of the sauce to coat. Place on a decorative platter and spread the rest of the sauce over the top.

Drizzle with the paprika-infused walnut oil and garnish with parsley. Serve at room temperature with bread.